Effects of L-Ascorbic Acid and Related Compounds on SH Groups and Gelatinization of Starch in Wheat Flour Dough

Abstract

observed in the dough before baking, which were derived from the dry yeast added . Upon the addition of cysteine, the loaf volume increased gradually up to 4 •~ 10-0 mol cysteine/g flour , but d ecreased apparently with over 7.5 •~ 10-7 mol cysteine/g flour , while the addition of GSH simply d ecreased the loaf volume, and the cross-sectional view of the bread showed a large cavity . O n the combined addition of GSH or cysteine with AsA or DHA , the loaves had prominent increases compared with the addition of only GSH or crysteine . The gelatinization temperature of wheat dough containing AsA, DHA, or 2, 3-diketogulonic acid (DKG) was tested : the peak